Our flavor philosophy
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Flavor is how we invite people to slow down—accessible, intentional, and meant to be enjoyed
OG Drip
Flavor profile
Chocolate-forward and comforting, with gentle sweetness and a smooth, balanced finish
Primary notes
Milk chocolate
Citrus
Honey
Supporting notes
Soft caramel sweetness
Subtle nutty depth
Finish
Low acidity
Lingering cocoa sweetness
Smooth
Behind the brew
Living in Bushwick, I found a coffee spot that just felt right — no theatrics, no over-explaining. Just coffee and a vibe.
At Drip Coffee, I ordered their cold brew and stopped mid-sip. Savory. Chocolate-forward. No sharp acidity.
It was the first time cold brew felt complete. That cup stayed with me.
OG Drip is an ode to that moment — recreating the feeling, not copying the cup. I explored my own path, trusting that original impression and building from it, using Black & White Coffee Roasters as my foundation. Simple. Balanced.
A cold brew that doesn’t try to impress — it just shows up.
Peach Plz.
Flavor profile
Sun-ripe and juicy up front, creamy through the middle, finishing soft and clean. Fruit-forward but composed.
Primary notes
Peach
Mandarin
Tropical Candy
Supporting notes
Creamy stone-fruit sweetness
Warm citrus aromatics
Finish
Gentle acidity
Soft, marshmallow-like creaminess
Clean, juicy, never sticky
Behind the brew
Peach is one of those flavors that lives more in memory than in the cup. The kind you get one week a year — juice running down your wrist before you can catch it. Warm. Ripe. Over almost as soon as it arrives.
Translating that into coffee took time. Most peach-forward cups either lean candy-sweet or skew funky, and neither captured the feeling. What was missing was the creaminess — the soft, sun-warmed middle of a ripe stone fruit. That was the note worth chasing.
Peach Plz. found its shape through co-fermented beans from Huila, Colombia, where depulped coffee is steeped with peach and dried slowly under rotation until the fruit settles in naturally. Paired with a washed Ethiopian base that carries citrus and honey, the blend holds the brightness without tipping into candy.
A cold brew that tastes like the best version of summer, bottled slow. Juicy. Soft-spoken. Quietly confident.
Decaf Razzy
Flavor profile
Raspberry up top, marshmallow through the middle, cocoa quiet on the way out. Fruity, never loud.
Primary notes
Rasberry
Sugarcane
Chocoloate
Supporting notes
Soft red-berry depth
Cocoa nib warmth
Finish
Bright but easy
Marshmallow-soft body
Clean, never heavy
Behind the brew
A few friends gave up caffeine this year. Some for sleep, some for stress, some just to see what changed. Same quiet result either way — the morning ritual gets smaller. The coffee run becomes a water run. A pause that used to anchor the day turns into one more thing to politely skip.
Decaf is supposed to bridge that. Most of the time it doesn't — it tastes like a polite version of the real thing, caffeine gone and most of the flavor along with it. So this one got built backward. Flavor first. Caffeine taken last.
Decaf Razzy starts with cherries from Sebastian Ramirez at El Placer in Colombia. They rest with wine yeast and dehydrated strawberries for 120 hours, ferment a second time under CO2 for another 72, then dry slow under shade. Raspberry isn't added — it's coaxed out by yeast, fruit, and time. Only then does the coffee meet the sugarcane process, a gentler way to pull the caffeine without pulling the work that came before it.
Raspberry, sugarcane, chocolate. A cup that keeps the ritual intact — minus the part you're trying to leave behind.
